If you’re over 35, you can probably think back to a time when there were only three condiments: ketchup, mustard and mayonnaise.
Ahhh…those were simpler times…
When you open up today’s menus, however, you’re faced with a dizzying array of options. From barbeque sauce to salsa, consumer demand has driven a proliferation in condiment variety.
According to recent data from the Foodservice Research Institute (FRI), flavor variations in “the big three” condiments started back in the ’90s and have exploded in recent years. The mayonnaise category, in particular, has undergone a major transformation. In fact, the FRI’s MenuMine database lists no less than 90 mayonnaise flavor variations found on today’s menus.
Some quick FRI facts about mayonnaise use in foodservice:
- 70% of mayonnaise is used on sandwiches;
- 20% winds up on burgers;
- the average menu contains 7.8 items with mayonnaise.
Cutting-edge chefs are now adding flavored versions of mayonnaise to a wider range of items. Kicked-up versions of the American staple are to be found on everything from meats and seafood, to vegetables and salad.
The flavor of mayonnaise can be enhanced with an assortment of spices and herbs. Peppers, fruits and vegetables also add uniqueness and a bit of texture. If you’re looking for new ways to freshen your menu, here is a list of top mayonnaise variations you may want to consider adding:
- Spices—garlic, saffron, cumin, red pepper, sage, red curry, sesame, ginger, paprika, lemon pepper, peppercorns
- Herbs—basil/pesto, cilantro, fennel, rosemary, tarragon
- Peppers—ancho, jalapeno, sriracha, chimichurri, red, sweet, poblano, chipotle
- Fruit—apple, avocado, lemon, mango, lime, cranberry, citrus
- Vegetables—sweet relish, watercress, scallions, capers, olives, horseradish, wasabi
- Tomatoes—sun dried, roasted, smoked
- Cheese—blue, Parmesan
- Others—dijon, sherry, honey, buffalo sauce, spicy, teriyaki sauce
Of course, the best menu flavors taste even better when they’re prepared and served by true professionals. Trust Penguin Staff to provide the screened and trained on-call, temporary and permanent hospitality staff you need.